Roasted Salmon with Strawberry-Arugula Salad

This is everything we want in a summer meal: Fast, easy and super fresh.

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Ingredients

Yields:
4

4
salmon pieces (about 2 lbs.)

1/4 c.
extra-virgin olive oil, plus more for drizzling

kosher salt

Freshly ground black pepper

2
lemons, cut into wheels

2 tbsp.
balsamic vinegar

1 tbsp.
Dijon mustard

16 oz.
sliced strawberries

10 oz.
arugula greens

1/2
red onion, thinly sliced

2 tbsp.
chopped fresh chives

Directions

Prep Time:
0:15

Total Time:
0:30

Preheat oven to 450° and line a rimmed sheet pan with parchment paper. Rinse salmon and pat dry thoroughly, then drizzle with olive oil and season with salt and pepper. Place 3 lemon wheels on top of each piece and bake for 10 to 12 minutes. (Time may vary depending on thickness of the fish.)

Meanwhile, in a jar add balsamic vinegar, mustard, olive oil, salt, and pepper. Shake well and refrigerate until ready to serve.

Toss strawberries with arugula greens and red onion.

Divide greens between 4 plates and drizzle with dressing. Top with salmon and garnish with chives.

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